Johannesburg

What to Cook - Granny Lil's scones by Chef Charne Wylie from Capsicum Culinary Studio

09 Sep 2020
Granny Lil's buttermilk scones by Chef Charne Wylie from Capsicum Culinary Studio
Granny Lil's buttermilk scones by Chef Charne Wylie from Capsicum Culinary Studio
In our What to Cook series we asked some of our favourite Joburg chefs to share a lockdown recipe to try at home during our many weeks of isolation. This week Chef Charne Wylie from the Capsicum Culinary Studio – South Africa’s largest chef school – shares her classic scone recipe with us.

Capsicum Culinary Studio is one of Africa's leading culinary schools, lauching the careers of many a chef. During lockdown while students have been unable to attend classe, the school's chef lecturers have been tasked with coming up with delicious recipe for students and wannabe home chefs to try their hand at at home during lockdown.  This week Chef Charne Wylie from the school's Pretoria campus has shared her winning scone recipe.  

GRANNY LIL’S BUTTERMILK SCONES

Granny Lil’s buttermilk scones are an absolute winner and always brings back fond memories of childhood. They are best served with strawberry jam and dollops of freshly whipped cream for that perfect teatime treat. This recipe makes approximately 12 scones. 
 

INGREDIENTS 
4 cups flour
30ml baking powder
Pinch of salt
80g cold butter
50ml sugar
250ml buttermilk
1 beaten egg
125ml water
An extra egg for brushing on as a wash.
 
Method
Preheat the oven to 180ᵒc degrees.
Sift and mix the flour, baking powder and salt. Rub the cold, cubed butter into the flour mix. Then add the sugar to the mixture.
Mix the buttermilk, egg and water together and add to the butter/flour mixture.
Turn out onto a floured surface and knead gently to form a dough. Do not overwork, the less you overwork the dough the better.
Roll/gently press out to about 3cm thickness. Dip a cutter into some flour, then stamp out at least 10 to 12 scones. Do not twist the cutter when cutting.
Place the cut outs on a greased baking tray close together. Brush with an egg wash for a wonderful golden colour.
Bake for 15 to 20 minutes or until golden.

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